Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.
The flavor for Litehouse’s recent launch of Yogurt Kefir Cultures Caesar Dressing has proven popular (indeed, according to last month’s New Products Annual, Caesar was in the third-most introductions between 2007-2009). However, setting the Litehouse launch apart is its functional element.
Good cooking begins with good ingredients, and together, they lead to a good bottom line, as this article from The Culinary Institute of America (CIA) explores in discussing marinades. When a spice blend is used as a dry rub (also called a dry marinade) to coat food, the food is left to stand after application, under refrigeration, to absorb the flavors.
The industry has made great advances in reducing the sodium content of a variety of foods, but are manufacturers prepared for consumer feedback on these items?
The volatility of oil prices has increased shipping costs for all products, as well as raised the cost of ingredients and labor. Food prices have also risen and remain high.
Cooking sauces and marinades stand to gain from the current economic slump, as they not only make up for cooking skills many consumers lack, but are also generally a cheap substitute for more exotic ingredients.
Unilever is now offering a quick, healthy alternative for time-starved parents with Ragu tomato sauce in pouch form. Parents of younger children and the kids, themselves, are the two main consumer targets.
Knowledge of final product characteristics and processing conditions allows the formulator to find the right starch and/or gum combination from the options available.
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